This dressing is called a `vinaigrette’ but it does not have any vinegar in it. Vinegar is not an ingredient I use as it is so acidic; I use lemon juice which is healthier and alkaline forming.
My garden is so abundant with raspberries that I am inspired to get creative in my kitchen. After developing several recipes this is my favorite.
This is great with a salad made of romaine, arugula, raspberries, grated carrots and red onion.
Ingredients: 1 cup olive oil 1/8 cup lemon juice 1 cup raspberries 1/2 cup water 12 drops Light Stevia to taste 1/8 tsp salt
Ingredients before blending. You can see the layer of oil and raspberries in the bullet blender.
Directions: 1. Blend the ingredients in a blender. 2. Pour into a salad dressing bottle or glass jar. 3. Refrigerate; will last from 2 to 3 weeks.
Recipe Tip: Raspberries are tart even when they are very ripe; so you may find that you want to add less lemon juice.
Read all about the benefits of raspberries at Raspberries: the Summer Powerfood
More Raspberry Recipes:
Sugarless Apple-Raspberry Jam
Raspberry Vinegrette finished and bottled for use.
I am the head chef at Real Food for Life and author of the GREEN means LEAN and Balance Your Body e-books. I turned a debilitating health crisis into a passion for helping others with healthy, sugar free, gluten free eating and cooking.
Goes well to with blueberries or gooseberries( we use those a lot in Germany.
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